Chettinad Prawn Masala

Ingredients:

2 tablespoon coconut oil

3 sprigs curry leaves

2 medium sized onions finely chopped

2 medium tomatoes finely chopped

1 salt to taste

250 grams’ prawns cleaned and de-veined

2 Sprigs Coriander leaves finely chopped

Spice Powders

1 teaspoon pepper powder

1 teaspoon chilli powder

 ½ tsp turmeric

2 teaspoon coriander powder

Chettinad Masala:

 To grind

Garlic- 2 cloves

Ginger- 1 inch slice

Whole Cardamoms- 2

Whole Cloves- 2

Whole cinnamon- 1 inch

Red dry Chili- 2

Anise seed- 1 (optional)

Fennel seeds- ¼ tsp

Cumin seeds- ¼ tsp

Whole peppercorns- ¼ tsp

1 tbsp Grated coconut (reserve ½ tsp for garnishing)

Water- ¼ cup

Method:

Into a blender, add all the ingredients mentioned 'to grind' along with ¼ cup water and grind to a paste. Keep aside.

Place a non-stick pan over medium heat, add coconut oil.

Add onions and curry leaves, season with salt and cook till onions turn soft. Fry well till golden. (Cook on medium heat keep stirring).

Add chopped tomato, cook till mashed.

Add the ground paste, combine well and cook for a few minutes.

Add red chili powder, turmeric powder, coriander powder and enough salt to taste, combine well and cook for a minute.

Add the shrimp, combine well. Cover and cook for 4 mins.

Open the lid, turn the heat to high and stir fry till the masala coats well on shrimp, all the liquid has dried off and shrimp turns golden brown.

Add chopped coriander leaves and drizzle with lemon juice.

Stir fry for a minute and remove the pan from the heat.

Keep covered for a few minutes. Garnish with grated coconut.

Serve this with Kappa rotti, chapati or rice.

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